Sheepherder’s Bread

From Black Currants and Caribou Cookbook

Preparation time is 2 hours.

Ease of preparation is easy.

Preheat oven to 375 degrees Fahrenheit.

Ingredients

• 3 cups warm water
• ¼ cup vegetable oil
• ¼ cup sugar
• 2 teaspoons salt
• 2 tablespoons instant yeast
• 9-10 cups flour

Directions

1. Measure water, oil, sugar and salt into a large mixing bowl.
2. Add the yeast with 3 cups flour. Mix well.
3. Gradually add enough of the remaining flour and kneed to make a firm dough that is smooth and not sticky. May take more or less flour.
4. Place dough in a large, greased or sprayed bowl, turning dough to coat evenly.
5. Cover dough and place in a warm place to rise until doubled in bulk, about 1 hour.
6. Punch dough down and kneed briefly to release air.
7. Shape into a smooth ball.
8. Generously grease or spray the inside of a dutch oven (5-quart (5litre) or (3) small, round casseroles) and the inside of the lid, too.
9. Place dough in the Dutch oven and cover with the lid.
10. Let stand in a warm place until the dough raises the lid by only ½ inch.
11. Do not let it over rise.
12. Bake, covered for 20 minutes.
13. Remove lid and continue to bake for another 20 minutes.
14. Turn out and cool on a rack.

Note: If the loaves over-rise, the lid may fall off during baking, creating an irregular shape but not affecting the wonderful flavour. To retain their shape, the loaves must come cleanly out of the casserole without sticking.